Ingredients:

• For Marinating:
• 2 lbs – Chicken boneless breast, cuts into small pieces
• 1/2 cup – yogurt
• 1 tbsp – Kashmiri mirchi
• 2 tbsp – Onion paste
• 1 tbsp – Garlic paste
• 1 tbsp – Ginger paste
• 1/2 cup – chilli sauce
• 1/2 tbsp – Vinegar
• crushed black pepper
• salt to taste
• For Gravy:
• 2 – big Onion (make rough paste)
• 2 tbsp- Ginger Garlic paste
• 1 tbsp – Turmeric powder
• 1 tbsp – cumin powder
• 3 – tomatoes, medium size
• 3 – Potatoes medium size, cuts into 4 pieces and mixed with salt
• 2 tbsp – kasuri meethi leaves (dry Fenugreek leaves)
• You will get all the spices in any Indian grocery store

Method:

1. Marinate the chicken pieces with the entire ingredient listed for marinating.
2. Keep the chicken in refrigerator for 5 to 6 hours. Take out the chicken and let it come to the room temperature.
3. Preheat the oven and roast the chicken pieces for 1/2 hour at 350 degree F.
4. Heat the potatoes pieces in microwave oven for 2 mins and then fry in oil. Keep aside.
5. In a kadai heat some oil, add bay leaf, cardamom and cinnamon.
6. Add onion paste, ginger- garlic paste. Fry till the paste turn golden.
7. Add tomatoes and fry. Mix turmeric powder, cumin powder, salt to taste and kashmiri mirch powder with water to make a paste. Add the paste to the kadai. Fry until the oil is comes out of the gravy.
8. Add the chicken pieces and fry it.
9. Once the oil start to comes out from the gravy, add the potatoes, add 2 cups of boiled water.
10. Let the chicken gravy boil for ten mins in low flame. Switch off flame.
11. In microwave, place 2 tsp of dry fenugreek leaves (kasuri methi) and warm for 1 min.
12. Once the leaves cool, smash the dry leaves in your palm.
13. Sprinkle over the chicken and cover, so that the smell of kasuri methi mixes well with the gravy.
14. Open the lid only before serving.
15. Serve with rice or wheat tortilla.

Recipe courtesy of Susmita Ray